Sunday, September 30, 2007

Sweet and sour pork isn't an unusual dish but the reason I've posted it is that I've been using this particular recipe since I was first married and it's good.

It's an easy recipe to make, with simple ingredients you probably have on hand and it works every time. Nothing particularly fancy but good eating. When I fix it I drag out my Asian dishes, chopsticks and bamboo placemats and we have a great time.

For sauce, drain pineapple, reserving the juice. Add water to reserved juice to equal 3 cups. Stir in sugar, vinegar, 4 tablespoons cornstarch, soy sauce and bouillon granules. Set sauce aside. For batter, combine egg, 1/2 cup cornstarch, flour, water and pepper. Dip pork cubes into the batter and fry them in batches until golden brown at about 365 degrees. Drain on paper towels.

Preheat a wok or skillet over high heat and add 1 tablespoon canola oil, more as necessary during the cooking. Add carrots and garlic and fry one minute. Add peppers and fry one-two minutes longer until crisp-tender. Push from center of wok and stir in sauce. Cook and stir until thick and bubbly then one minute more. Stir in pork and pineapple and stir everything until heated through and all the ingredients are coated with sauce. Serve over rice, serves four to six.

This is very close (if not exactly the same) as my recipe that I use from the red checkered BHG cookbook. We make it using chicken most of the time...and sometimes I like to use it with meatballs...it saves the deep frying portion of things. I just make the meatballs (and cook them of course) and then do the sauce and put them together. Its great stuff.